WHITE CHOCOLATE TART WITH BERRY JAM

White chocolate tart with berry jam

I love baking, and I consider tarts to be the perfect 'occasion' dessert. Tarts make you feel special in a way that's different to a cake, and I attribute that to the pastry element. The effort really does go a long way. This tart has always been special because it is my Mum's 'Mother's Day Tart'. (Though it's so delicious and easy that we make it at other times of the year, too.) Feel free to use milk or dark chocolate if you prefer, this is one of those recipes you can adapt to suit your family.

RASPBERRY & CHOCOLATE FRANGIPANE TART

I love going to the markets and picking through the fresh produce. Every now and then, I come across surprisingly wonderful and unusual fruits and vegetables. I've found a man who sells potatoes of all shapes, sizes and colours. I've found a couple who sell hearty beefsteak and heirloom tomatoes as big as my head, in all their different colours and forms. And then I found these, yellow raspberries. I had seen yellow raspberries in magazines, but they seemed somewhat mythical. The yellow variety is simply an albino raspberry, and they have such a subtle flavour in comparison to their red cousin. A chocolate frangipane tart, studded with these glistening gems, made for the perfect afternoon treat. 

FINGER LICKIN' FRIDAY

Persimmon pastries with salted caramel sauce… and a Best Aussie Blog nomination!

To celebrate my entry into Best Australian Blogs 2013 competition, I decided to cook something a bit special. What else do you do? Mum had bought over some persimmons that morning for me to try and I'm still not quite sure whether I like them. They have such a subtle flavour, but taste almost like an apricot or something. Persimmon is a funny little fruit, but it makes a nice tart and goes well with caramel! But anyway, back to business... I'm chuffed to be a nominee in the huge pool of entries for this years Aussie blogs competition, run by the Australian Writers' Centre. There are so many great entrants, so if you've been loving stylepot, be sure to find me on the list (page 4) and place your vote.

FINGER LICKIN' FRIDAY

Mulberry frangipane tart

I feel as though we are in this lull, sitting between seasons at the moment. At some stores on certain days, leeks are in abundance. A week later, there is one scraggly leek left and it costs $3. Nectarines and peaches are popping up but they average $15 a kilo! Mango season has also just kicked off and, in annual Queensland tradition, the first box has sold for $70,000 for charity. God, I hate mangoes so much. You'll never find a mango recipe on here, sorry! (Kind of.) 

Anyway, you will find plenty of berry recipes. And luckily, I have found plenty of mulberries! I used my first carton for mulberry soufflés, froze the second and made this lovely frangipane tart with the third. Until I visited Jamie Oliver's Fifteen in London three years ago, I didn't really know what a 'frangipane' tart was. I've since learnt that frangipane essentially refers to the almond filling, based on almond meal or flavoured with essence. It's a subtle almond flavour, though, almost like a macaron.

A frangipane tart makes for a wonderful spring/summer recipe. It's a light, fresh and totally delicious dessert. As if my first bite hadn't confirmed this, my brother, who is not as well-endowed as I am in the sweet-tooth department, had second helpings. I look forward to fighting him for the last piece.

FINGER LICKIN' FRIDAY

Tomato & Goat's Cheese Tartlets

I love goat's cheese and I love tomatoes! So, when I found myself hunting for a simple yet delicious lunch recently, I knew that these would be perfect. Not only are they simple to make, these little tartlets are filled with simple flavours and that is what I love. Infused with hearty specks of thyme, the tangy goat's cheese and sweet cherry tomatoes rest happily in the embrace of cloud-like puff pastry. Perfect for light lunches in these gloriously sunny months.

Makes 8

What you'll need:

2 sheets ready-rolled puff pastry

300g cherry tomatoes, chopped into quarters

2 tablespoon olive oil

1 tablespoon red wine vinegar

150g goat's cheese

Bunch thyme

Salt and pepper

What to do:

Preheat the oven to 200C and grease a muffin pan well using butter or oil.

Cut each sheet of pastry into 4 even squares and push each square into a muffin hole. Chop off any excess and press down any folds. Prick with a fork multiple times and pop them into the oven for 15 minutes.

Combine the tomatoes with the oil, red wine vinegar and a good lashing of salt and pepper. Set aside for now.

After 15 minutes, remove pastry cases from the oven and use a spoon to squash any puffiness out of the base and edges. Press the spoon a bit harder on the edges as this will reduce any further puffiness around the sides. Bake for another 5 minutes or until just coloured. Remove from oven and then carefully remove each case from the pan and place onto a baking tray. (You may need to run a butter knife around the edges to get them out.) If needed, use the spoon to flatten any big air bubbles.

Crumble an even amount of goat's cheese into each tart shell and sprinkle a few thyme leaves on top. Divide the tomato evenly between the tarts and press them in lightly so they don't fall out. Spoon the remaining liquid from the tomatoes over top of the tarts. Bake for 15 minutes or until the pastry is golden and the tomatoes have shrivelled a little.

Sprinkle with thyme and enjoy!

FINGER LICKIN' FRIDAY

Rustic Mushroom Tartlets


These little treasures were a bit of an improv lunch. I just felt like something hearty and rustic, and luckily my fridge and garden contained the perfect ingredients. Mushroom, prosciutto and sage are all such meaty, robust flavours that (perhaps surprisingly) pull together for the perfect flavour combination. A sprinkle of goat's cheese and a drizzle of balsamic (more big flavours) add a refreshing punch to bring all the ingredients back to earth. And who doesn't like a good serving of flaky, buttery homemade pastry?! These tarts make for a fulfilling winter lunch which would easily go down a treat on your next summer picnic. 


What you'll need:
Filling:
300g mushrooms, sliced (pick your favourite kind)
50ml white wine 
2 tablespoons fresh sage, chopped
6 slices of prosciutto
200g goat's feta, crumbled
Olive oil
Balsamic vinegar
Salt and pepper


Pastry:
250g plain flour

125g butter, chopped

1 egg

1 tablespoon water

Salt

What to do:
It's best to start by making the pastry as it needs time to rest. Put the plain flour and butter in a food processor and whizz until combined and crumby. Add the egg, salt and water and process again until the pastry only just starts to bind into a ball.


Tip it out onto a clean, floured work surface and knead until the pastry is smooth and easily forms a ball. Wrap in cling wrap and refrigerate for 2 hours.


Meanwhile, fry the mushrooms and sage in oil. When the mushrooms start sizzling madly, add the wine and season with salt and pepper. Once the wine has evaporated and the mushrooms have softened turn off the heat.


Once your pastry has rested, preheat the oven to 200C and line 2 baking trays. On a clean, floured surface, break the pastry into 6 even balls and roll them out into rough circles. Prick pastry with a fork to reduce any puffing during cooking.


Fold a slice of pancetta in half (end to end) and place it in the centre of the pastry round. Top with one sixth of the mushroom mixture and sprinkle over some crumbled feta. Cut off any excess pastry so you have a nice circle. Fold the pastry up and inwards, pinching to keep any folds in place. Transfer to prepared baking trays. Repeat this step to make the rest of the tartlets.


Bake tartlets for 15-20 minutes or until the pastry is golden on top and underneath. Once cooked, transfer tartlets to a cooling rack. Drizzle with olive oil and balsamic vinegar and enjoy!

GLAZED STRAWBERRY TARTLETS

 

 

Glazed Strawberry Tartlets


THERE is nothing better than picking your own food and turning it into something purely delicious. I think that when you know where your food has come from and how it was grown, you respect and appreciate it more. For me, that means simple cooking that doesn't cover up the fresh, seasonal produce. It means showcasing the ingredient through pure cooking and simple flavour combinations. Strawberries are my all-time favourite fruit so when the farms opened up for picking this year I knew I would be cooking something that uses the fruit for its delicious little self.


The sweet, nutty pastry is the perfect case for the rich mascarpone upon which the crown jewel, a wonderfully fresh strawberry, sits. That golden glaze is the glue that brings each element together; it's a sticky bittersweet toffee that pulls the mascarpone down to earth and ensures the berry glimmers like the seasonal star it is. This little treat has such an exciting simplicity to it and I won't be able to resist making them again (and again) this season.


Makes 24 tartlets


What you'll need:
Pastry:
125g butter, softened and chopped
1 egg
90g icing sugar
30g almond meal
250g plain flour (plus some extra for kneading)


Filling:
250g mascarpone cheese
1 cup thickened cream
1/3 cup icing sugar, sifted
1 teaspoon vanilla bean paste (or essence)


Toffee:
3/4 cup caster sugar
3 tablespoons water
2 tablespoons redcurrant jelly
125mL boiling water


24 strawberries (plus some extra berries, just in case)


What to do:
In a food processor, whizz up the butter, egg, icing sugar and almond meal. Then add the plain flour and whizz again until the pastry comes together. (If you don't have a processor see note.) Lightly flour a clean work surface and knead the pastry for about two minutes. Roll into a ball, cover with cling film and refrigerate for 30 minutes. Preheat the oven to 180C and lightly grease your tart tin/s.


Meanwhile, use electric beaters to whip the mascarpone and cream together until stiff peaks form. Stir in the vanilla and icing sugar. Store in the fridge until required.


To make the toffee glaze, put the caster and water in a small saucepan over medium heat. Stir until the sugar dissolves or the syrup comes to a boil. Once it boils, do not stir it! (Now is a good time to pop the boiling jug on for your water) Keep a watchful eye on the syrup and remove it from the heat when it turns a rich, golden colour. Stand back and carefully pour in the boiling water. When the toffee stops hissing, give it a stir and add the redcurrant jelly. Return to medium heat, stirring until the jelly dissolves. Set aside to cool to room temperature.


Remove the pastry from the fridge and split it in half. Roll the first half out between two sheets of baking paper. It should be no thicker than 5mm. I used an egg ring to cut pastry rounds out because you'll need something about 2cm bigger than your tart tins. (If you're making one big tart, see note.) Remove the round of pastry you've cut and put it in the first tart tin - ensure the base of the tin is covered with pastry. Then, lift the sides up and push them up against the sides and into the grooves of the tin. Trim any excess pastry. Keep cutting the rounds and lining the tins until you have run out of pastry or tins. Use a fork to make 3 pricks on the base of each tart shell and bake for 20 minutes or until golden. Once cooked, let them cool.


While the shells are cooling, wash the strawberries and cut their tops off. Using a small knife, make vertical cuts on the strawberry as though you are slicing it but leave 5mm at the top of the strawberry uncut. Fan the strawberry slices outwards from each other, taking care to keep the top in tact so that all slices remain attached.  


Spoon a heaped tablespoon of the mascarpone mixture into each tart shell and spread it out. Put one berry on top and press the top of the strawberry deeper into the mixture. Ensure all slices are fanned out nicely. Spoon about two teaspoons of the toffee mixture over the strawberry tartlet. Repeat for all tartlets and then, if you have a sweet tooth like me, you can give each tartlet some more toffee glaze. Enjoy them while they're fresh! 


NOTE:
If you don't have a food processor simply combine all dry ingredients and use your fingertips to rub the butter in so a fine crumb forms. Stir in the egg and then knead and refrigerate.


To make one big tart, roll the pastry out to about 5mm thickness, and make sure it is at least 3cm bigger than your tart tin.  Remove one sheet of baking paper and flip the pastry on top of your greased tin so it is paper-side-up. Lift the pastry from the sides and let them fall into the pan and up against the sides. Carefully remove the baking paper and press the sides into the pan. Cut off any excess and prick the base of the shell with a fork. Bake. When it comes to strawberries, just slice each berry and layer them over the mascarpone nicely. Spoon over the toffee glaze.

TOMATO & BOCCONCINI TART

Tomato & Bocconcini Tart


THIS tart has long been a favourite of mine. It gets better and better every time I make it and I think I've developed it to its best now. I love tomatoes and they are definitely the star of the show here but the cheese and basil oil need a big round of applause too. The bocconcini adds a beautifully cheesy, chewy element while the oil gives just the right kind of herby sweetness. Tomatoes are best friends with salt and pepper so don't forget to season well!


What you'll need:
1 sheet shortcrust pastry
4 tomatoes (mixed type), sliced
120g bambini bocconcini, each ball halved
1/4 cup basil leaves
1/2 cup extra virgin olive oil
Salt and pepper


What to do:
Place the basil leaves and oil in a blender and blend until combined. Let it sit overnight. (See note.) The next day put this mixture through a sieve and strain the oil into a bowl. Press the leaves to get as much oil out as possible and then add a teaspoon of the leftover basil leaves to the oil. Set aside.


Preheat the oven to 180C. Grease a springform cake pan and line it with pastry. Chop off any excess pastry and patch up any holes. Put baking paper on top of the pastry and fill with rice. Bake for 20 minutes and then remove the paper with rice. Bake for a further 10 minutes to cook the base.


Remove the pastry from the oven and let it cool for 5 minutes before turning it out onto a serving or oven-proof plate. (Moving the tart now means you won't have to worry about breaking it when it's finished... Preparation is everything!) Drizzle the pastry with basil oil and scatter with some bocconcini halves. Layer the tomato slices on top and add more bocconcini. Add another layer of tomato and then more bocconcini. Keep layering until you've run out of tomatoes and dot some extra bocconcini on top. Drizzle with more basil oil and season well with salt and pepper.


Bake for 20 minutes or until cheese has melted. Garnish with rocket leaves or snow pea sprouts and give another generous drizzle of oil. Enjoy!


NOTE: If you don't have time to make the basil oil the night before, simply blanch the basil in boiling water for a minute or so and then whizz it up and strain.